Pastis and tarragon semifreddo with orange crème

An inspirational recipe with orange crème.

Dessert parfait Orange


För 5 portioner


500 ml Debic Parfait

100 ml Ricard pastis

5 g tarragon

Orange cream

500 ml Debic Crème Brûlée

200 ml orange juice


5 x oranges

5 x chocolate pearls

1 x tray of Atsina Cress

5 g tarragon


Group 1

Beat the parfait in a planet mixer until light and airy and add the pastis and the finely chopped tarragon. Pipe into the desired moulds using a piping bag and store in the freezer.

For the orange crème, bring the crème brûlée to the boil and add the orange purée. Transfer to a suitable container and store in the refrigerator.


Remove the semifreddos from the moulds and arrange on the plates. Finish the dish with the orange crème, orange segments, chocolate decoration, Atsina Cress and sprigs of tarragon.